Parameters of fish quality processed by non- thermal plasma (CROSBI ID 651709)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Čače, Alan ; Janči, Tibor ; Vidaček, Sanja ; Vukušić, Tomislava ; Stulić, Višnja ; Herceg, Zoran ; Režek Jambrak, Anet
engleski
Parameters of fish quality processed by non- thermal plasma
Cold plasma as new non-thermal technology is in the focus of research because of its inactivation characteristics. The main goal of this paper is to determine if the reduction of microorganisms occurs after cold plasma treatment of fish Sparus aurata and whether change in texture occurs. The changing input parameters were gas (argon) flow rate (1, 1.5 and 2 L/min) and duration of treatment (5, 10 and 15 minutes). Central composite design (CCD) was used to design and analyse an experiment. After the treatment, reduction of microorganisms was achieved (0.3-0.96 log CFU). The highest inactivation rate after 5 minutes of treatment and 1.5 L/min of gas flow was determined. Changes in textural properties, in relation to the untreated sample, were most significant for the treatment of 10 minutes and gas flow of 1 L/min ; 46% for hardness, 13% for elasticity and 31% for work.
Sparus aurata, non-thermal plasma-jet, microbiological safeness, textural properties
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
72-74.
2016.
objavljeno
Podaci o matičnoj publikaciji
46th WEFTA CONFERENCE „From Local Fish to Global DISH“
Vidaček, Sanja
Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
978-953-6893-10-2
Podaci o skupu
46th WEFTA CONFERENCE „From Local Fish to Global DISH“
poster
12.10.2016-14.10.2016
Split, Hrvatska